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Eastern province constitutes three major ethnic groups.
Sinhala, Muslim and Tamil, Chena cultivation, Game meat from nearby forests and dry Weather have influenced many food items.
It is a popular festive dish or any auspicious moment.
The dish is prepared by cooking rice with coconut milk, hence this name. How to prepare Milk Rice in Sri Lanka 1) 2 cups short grain white rice 2) 3 cups water 3) 2 cups thick coconut milk 4) 2 teaspoons salt 5) 1 stick cinnamon, optional Wash rice and put rice and water into a pan and bring to the boil. Add coconut milk, salt and cinnamon, stir well with handle of a wooden spoon, cover pan and simmer on low heat for further 10-15 minutes, when all the coconut milk should be absorbed.
The specialty in Sri Lankan food is that same food is differently made in different regions.
Dishes from the North region of Sri Lanka have distinct south Indian flavors.
Dishes from the South region of Sri Lanka can be Spicy, Hot or Mild.
The meals of the southern region of Sri Lanka are known for their variety and fishing village though the coastal strip.
Malu Ambulthiyal a unique spicy fish preparation with thick gamboges ‘Goraka’ paste.Selected as one of the favorite curries among the local citizens, Potato curry can be accompanied with almost any main course and nutritious wise the curry it self stands on a stable stage.How to prepare Potato Curry in Sri Lanka 1) 2 Large potatoes (peeled, washed and chopped into cubes) 2) 1 Large onion chopped length wise 3) 2 Green or red (dried) chillies 4) 1 tbsp Fenugreek 5) 2 tbsp Oil 6) 1-2 tbsp Curry powder (adjust to taste) 7) Curry leaves 8) Salt to taste 9) Cocunut Milk 10) Tamarind water 11) Lemon juice (optional) * Heat the oil in a wok or a saucepan and add fenugreek first followed by onions (Fenugreek goes brown very fast ).Remove cinnamon, cool slightly, then turn out on to a flat plate.Mark off in diamond shapes and serve with bananas, Jaggery or chili paste. Almost every household in Sri Lanka takes rice and curry as its main meal. Sliced onions, green chilies, black pepper, cinnamon, cardamom, cloves, nutmeg and saffron are used to add flavors.
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Many items made using wheat flour always had made Sri Lankan dishes foreign.